Description
A rich and creamy mushroom gravy perfect for drizzling over meats or serving with mashed potatoes.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 large shallot, (finely minced)
- 10 ounces baby bella mushrooms, (sliced)
- 1 teaspoon garlic, (minced)
- 3 tablespoons all-purpose flour
- 2 cups (16 ounces / 504 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- 1 teaspoon soy sauce
- Salt and black pepper, (to taste)
- Fresh thyme, (for garnish (optional))
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the minced shallots and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates. Then, continue cooking until the mushrooms are deeply golden and dry, with no liquid remaining, about 8 to 10 minutes.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, being careful not to gentle heat keeps the gravy smooth and prevents it from breaking.
- Stir in the soy sauce. Season to taste with salt and pepper.
- Garnish with fresh thyme if desired. Serve warm.
Notes
- This gravy pairs well with roasted meats or as a vegetarian option over mashed potatoes.
- Ensure to cook the mushrooms thoroughly to avoid excess liquid in the gravy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg